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Dairy
Medium
1 Hour, 40 Minutes
Diets 
There is nothing more indulgent than a big bowl of pasta in a creamy tomato sauce. Cut down your guilty conscience and your waistline by making this dish as a trio of pasta, zucchini noodles, and spaghetti squash that looks like noodles! Fun and delicious for the whole family.
This flavorful sauce is also one of the best gnocchi sauces you’ll come across if you’re a fan of tomato and cream sauces.
1 medium spaghetti squash
2 zucchini, not peeled
1 tablespoon water
1 pound Tuscanini Penne Pasta, cooked according to package directions until al dente, drained
3 tablespoons unsalted butter
2 tablespoons Bartenura Extra-Virgin Olive Oil
1 small onion, minced
4 large cloves garlic, each cut in half
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/2 cup rosé or Kedem White Wine
1 (28-ounce) can whole plum tomatoes, with their liquid
1 cup heavy whipping cream
1/2 teaspoon salt
1 cup grated Parmesan cheese
black pepper, to taste
Place a rack in the center of the oven; preheat to 350 degrees Fahrenheit.
Place the spaghetti squash directly on the oven rack; bake for 45-60 minutes. Check for doneness after 45 minutes by depressing the sides; they should yield slightly. Cook up to one hour as needed. Set aside.
Using a spiral slicer (Spiralizer), cut the zucchini into spaghetti-like noodles. Cut spirals into about three-inch pieces. Place into microwave-safe bowl with water. Cover with plastic wrap; microwave for three minutes. Place into a large serving bowl. Set aside.
Meanwhile, heat the butter and oil in a large pot over medium heat. Add the onion, garlic, oregano, basil, and crushed red pepper flakes; sauté three minutes. Add the wine. Add tomatoes and their liquid; with a gloved hand, squeeze the tomatoes in the pot to break them open. Simmer for 15 minutes, stirring occasionally, or until liquid evaporates. Using an immersion blender, process until sauce reaches desired consistency.
Stir in cream and salt. Simmer for 10 minutes, stirring frequently. Add Parmesan cheese, mixing well. Season with pepper to taste.
Cut the spaghetti squash in half. Scoop out and discard the seeds. Using a fork, pull apart spaghetti-like strands of squash; place them into third serving bowl.
Divide sauce among the bowls of penne, squash, and zucchini, tossing to coat. Serve immediately.
Reproduced from Kosher by Design Brings It Home by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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